Description
A delightful blend of creamy dressing, grilled chicken, and crunchy romaine, perfect for any gathering.
Ingredients
Scale
- 2 cups cooked rotini or penne pasta, cooled
- 3 cups romaine lettuce, chopped
- 2 grilled chicken breasts, sliced or cubed
- 1 cup croutons
- ½ cup freshly grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 tsp anchovy paste (optional)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool it down for the salad.
- Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear until cooked through, then slice or cube into bite-sized pieces.
- Wash and chop the romaine lettuce into medium-sized pieces that provide a satisfying crunch.
- For the dressing, whisk together mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and freshly grated Parmesan until creamy.
- In a large bowl, toss the cooled pasta, chicken, romaine lettuce, croutons, and Parmesan cheese with enough dressing to coat evenly. Adjust seasoning with salt and black pepper to taste.
- Refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled, garnished with extra Parmesan, freshly cracked black pepper, and lemon wedges if desired.
Notes
For the best texture, toss croutons into the salad just before serving to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg